Carrot Zucchini Muffins

READY IN: 35mins
Recipe by swirlycinnacakes

Delicious way for getting your vegetables.

Top Review by Boomette

I used only all purpose flour. I reduced the sugar a little bit. I used sweetened applesauce instead of butter. These muffins have a great texture and taste. Thanks swirlycinnacakes :) Made for bargain basement tag game

Ingredients Nutrition


  1. Combine first 7 ingredients in a large bowl; make a well in center of mixture.
  2. Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.
  3. Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.
  4. NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a